• Heat oven to 350 degrees.

Crust:

• In a medium bowl, whisk together Calla's gluten-free flour blend, gluten-free oat flour and xanthan gum.
• Cut in butter until particles are the size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix with fork.
• Gather pastry into a ball; divide into halves. Pat each half into a 12×3 inch long rectangle on an ungreased cookie sheet. Rectangles should be about 3 inches apart.

Topping:

• In a small bowl, whisk together Calla's gluten-free flour blend and gluten-free oat flour.
• Heat butter and water to a rolling boil; remove from heat.
• Quickly stir in almond extract and flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle.
• Bake until topping is crisp and brown, about 50 minutes; cool. (Topping will shrink and fall, forming the custardy top).

Powdered Sugar Glaze:

• Mix together powdered sugar, vanilla and almond extract.
• Stir in warm water, 1 teaspoon at a time, until smooth and of desired consistency.

Assembly:

• Spread pastries with powdered sugar glaze; sprinkle with nuts.
• Makes 2 Coffee Cakes (5 to 6 servings each).